Great Food Gluten Free

Gluten Free family favorite recipes



Choux Pastry

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One of the pastry items I remember from my days at Thanet Technical College was making choux pastry.  It is made in a very different way from other pastries and is used to make chocolate profiteroles, chocolate éclairs and choux buns filled with crème patisserie.  I have only just re-discovered this delightful skill of making choux pastry and with wonderful results.

This recipe is adapted from a recipe from


50g butter
125ml water
65g gluten free plain flour
2 eggs beaten


Heat the butter and water in a saucepan, stir and bring to the boil. Take off  the heat and stir in the gluten free flour and beat until smooth. Put back on the heat and stir for 20 seconds. remove from the heat and leave to cool until it is hand temperature.

Keeping the mix in the saucepan beat in the egg with a wooden spoon until the mixture drops from the spoon when lifted.

Use a piping bag to make the desired size and shape for your chosen desert.  Bake on a baking tray lined with baking parchment in a hot oven.

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Chocolate profiteroles made with this choux pastry recipe

See my recipe for profiteroles and chocolate sauce



Cheesy Marmite Pastry

2014-01-05 17.02.20Cheesy Marmite Pasty is one of my mums inventions and a real favourite of mine.  This dish is usually made using leftover pastry trimmings and scraps of cheese. As a child at home I loved it when mum made one of these, so much so that there would be battles as to who could eat it; I usually won but would have to clean the oven for it –  well worth it! Today as well as using left over pastry trimmings I sometimes make the pastry especially to make one.

As I said it is a dish using left over pastry and while I have written a recipe below, please remember that it can be made with any pastry, any cheese and marmite – simple as that and with Genius Foods now selling frozen puff pastry and short pastry it is easy for anyone to make one.

CAVEAT – since posting this recipe there have been various discussions about Marmite – is it or is it not gluten free? The Coeliac UK website says that they no longer list Marmite in the Food and Drink Directory and give some reasons. Wikipedia also mentions Marmite and gluten free. I leave you to make your own decision


Pastry – short crust or puff pastry – home-made or ready made – any quantity will do
Cheese – I usually use cheddar but any cheese will be good
Marmite – see Caveat above !
Egg wash (1 egg with a tablespoon of milk)  – I sometimes add some wholegrain mustard to the egg wash
Optional toppings include sesame seeds, black mustard seeds


Roll out some pastry on clingfilm until about 3 – 5 mm thick. spread with Marmite (the amount used depends on the size of pastry and how strong you like your marmite taste.  Add slices or grated cheese in the middle of the pastry leaving the edges clear.

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Brush the edges with the egg wash and fold the pasty in half and seal the edges with your fingers to make a pasty shape. Brush the top with egg wash and if you fancy sprinkle some sesame seeds and / or some black poppy seeds over the pastry.

Transfer to a baking sheet lined with baking parchment and bake in a hot oven approx 180C for about 20 minutes or until golden and crisp.
Remove from the baking sheet and let cool on a wire cooling rack and best served warm for lunch

Also great cold for lunches or snacks a2014-01-05 17.07.54nd ideal with a bowl of hot soup.

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Amazing Gluten Free Puff Pastry

2013-12-25 13.40.40I am sure that everyone that eats a gluten free diet must crave for some wonderful flaky puff pastry. Recently my coeliac mum has discovered the ultimate puff pastry recipe. She cooked some delicious sausage rolls when we visited before Christmas and since then I have tried and tested the puff pastry recipe and it really is amazing!

It is adapted from a Glutafin recipe available on their website.


250g plain gluten free flour
220g chilled butter straight from the refrigerator
2 teaspoons zanthan gum
1/2 teaspoon salt
100g cold water
2 tablespoons lemon juice


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Sieve the flour, zanthan gum and salt into a large bowl. Roughly break in 70g of the butter and rub into the mix until the butter is in small pieces.Cut the remaining into small cubes and toss them into the mix with a knife. You must not mix the butter in and must be able to see the pieces of butter.

Pour in the cold water and lemon juice, mixing with a knife to firstly combine and then gently bring together in a rough ball with your fingers. Cover with cling film and leave to rest in the fridge for 30 minutes. 

On a well dusted (gluten free flour) surface, place the rested ball of pastry and roll out in a rectangle shape. Roll in one direction only along the length of the rectangle.  Don’t over work the butter and it should look marbled with the butter. Fold the top third down and the bottom third up and over the top third. Turn the pastry a quarter turn and then roll again in one direction to the same size. Cover with cling film and chill for 30 minutes. 

Repeat the rolling and chilling process two more times allowing the pastry to get slightly longer and wider each time but still only roll in the one direction.

After the forth roll use as required. Give one final 20 minute chill after making your final product before cooking in a hot oven ( 200 – 220 C depending on what you are cooking)

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Tip: I line my baking sheets with baking parchment and nothing sticks and makes the washing up easier.

Sweet Pastry

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Gluten free pastry is not the easiest of things to make but I have been making this recipe for several years. Taken from a gluten free mince pie recipe in BBC Good Food magazine, I use it for all sweet pies and tarts. The secret is in the chilling and then rolling between sheets of clingfilm.


170g gluten free flour
1/2 teaspoon cinnamon (or other sweet spices to suit your filling)
100g unsalted butter
1 tablespoon caster sugar


Put the flour and cinnamon into a food mixer bowl and add the butter. Mix on slow until it looks like fine breadcrumbs.
Sprinkle in the sugar and 3 tablespoons of cold water.
Mix until the mixture comes together into a smooth pastry ball.
Wrap in cling film and refrigerate for 30 minutes.

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Roll between sheets of cling film to the shape and thickness required.

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Great for fruit pies and tarts

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